Facing the lake, staring at the view, there’s nothing like a
fishing day to forget about problems. While in contact with nature
and fresh air, relaxing and having a good time is all that matters.
And, of course, fishing something is important, so you don’t get
back home empty-handed.
Step by Step
The guide issued by the Environmental Protection Agency (EPA) explains that although fish is an essential food in the diet, since it has no fat, few calories, and is rich in protein, some fish from lakes, rivers, oceans or estuaries may contain chemicals that are harmful to health.
The fish that is found in contaminated water can cause birth defects, liver damage, cancer, and other serious health problems.
The chemical pollutants from factories and sewage plants are obvious most of the time, but sometimes there are other substances polluting water, which are not easily detected, such as chemical spills or sewers from the streets and fields.
To reduce the risks of eating contaminated fish, the Environmental Protection Agency provides the following tips:
• Before you go fishing, contact the Health Department of the Environmental Agency in your city. They will give you the necessary warnings of the area where you plan to go fishing. You can also ask at sports or fishing equipment stores.
• If the fish will be eaten by a pregnant woman, be extremely careful. Some chemical contaminants, such as mercury and PCBs can produce significant risks for women are pregnant or breastfeeding. Young children are also at higher risk.
• Select certain kinds and sizes of fish to eat. Younger fish contain fewer pollutants tan older and larger ones. Fish that are usually used for frying feed on insects and are less likely to accumulate contaminants.
o If you got gamefish, such as lake trout, salmon, walleye, or bass, eat smaller, younger fish (within legal limits).
o Choose frying fish like blue perch, perch and stream trout. They have fewer pollutants.
o Choose less fatty fish, like lake trout, or fish that feed from the bottom of lakes or streams, such as catfish or carp. These fish are more likely to contain high levels of contaminants.
• Clean and cook fish properly. This will reduce the levels of several chemical contaminants. Remove the skin, fat, head, liver, gut, kidneys, and internal organs (where most pollutants accumulate) before cooking the fish.
• Keep fish on ice. As with meat, it is important to keep fish cool on ice and away from the sun in order to prevent bacteria and viruses.
• Cook fish correctly. Cooking fish adequately will help reduce contamination. You can grill it or bake it, but avoid frying it, since this method “seals” the contaminants. If you prefer smoking it, first cut into fillets and remove the skin.
More information: www.epa.gov/ost/fishadvice
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